Ingredients

The following ingredients have 12 Servings
  • 1/2 cup plain Greek yogurt
  • 1/2 cup milk
  • 1 TBSP vinegar
  • 1/2 tsp baking soda
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup grated cheddar cheese ((plus extra for topping))
  • 1/4 cup chopped fresh jalapeños ((approx. 2 medium jalapeños))
  • 2 TBSP chopped green onion

Instruction

  • Preheat oven to 375 degrees F.
  • Prep an 8x8 inch square pan by rubbing with butter or coconut oil.
  • Combine yogurt, milk, and vinegar. Mix and set aside.
  • Combine cornmeal, flour, baking soda, garlic powder, and salt. Mix well and set aside.
  • In a large pan or skillet over medium-high heat, melt your butter.
  • Once melted, remove from heat and stir in sugar. Whisk until well blended.
  • Next, quickly add your eggs and beat until well incorporated.
  • Add in milk mixture and stir.
  • Add jalapeños, green onion, and cheddar cheese and stir.
  • Next add your cornmeal mixture and beat until very few lumps remain.
  • Bake for 30-40 minutes. Insert a toothpick in the center to test for doneness. If it comes out clean the cornbread is ready! When it's at the 25 minute mark I like to sprinkle a little extra cheddar on top to get all hot and melty. Optional but delicious!
  • Place on a wire cooling rack and allow to cool before slicing and serving. Enjoy!